Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 6 Servings
Packed with scrumptious flavors, these Crockpot Lemon Garlic Butter Chicken Thighs are one to try! This recipe was made easy with the use of the crockpot. Slow-cooked for about 4 hours to perfection! Try this recipe now!
Ingredients:
4 garlic cloves, sliced or minced
1 tsp Italian seasoning
1/2 stick butter, diced
1/3 c low sodium chicken broth
1 tsp onion powder
Zest half a lemon
Juice of one lemon
1 tsp garlic powder
1/2 tsp paprika
6-8 boneless chicken thighs, skinless or with skin
Salt and pepper, to taste
Chopped fresh parsley and lemon slices, for garnish
1/2 tsp crushed red chili pepper flakes, or Cayenne (optional)
Directions:
Lay the chicken thighs at the bottom of the slow cooker and arrange them in a single layer.
In a mixing bowl, add lemon zest, lemon juice, and 1/3 cup of chicken broth. Stir until well blended. Add the mixture on top of the chicken thighs.
In another mixing bowl, add salt, pepper, Italian seasoning, crushed red chili pepper flakes, paprika, onion powder, and garlic powder. Whisk everything until well incorporated. Sprinkle the mixture on top of the chicken in the slow cooker. Stir everything until well incorporated.
Add the butter and minced garlic over the chicken thighs.
Cover and seal the slow cooker, then cook the chicken thighs for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.
Top each serving with freshly chopped parsley and lemon slices on the side.
Serve right away with rice, quinoa, zucchini noodles, or pasta!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Ingredients
- 4 garlic cloves, sliced or minced
- 1 tsp Italian seasoning
- 1/2 stick butter, diced
- 1/3 c low sodium chicken broth
- 1 tsp onion powder
- Zest half a lemon
- Juice of one lemon
- 1 tsp garlic powder
- 1/2 tsp paprika
- 6-8 boneless chicken thighs, skinless or with skin
- Salt and pepper, to taste
- Chopped fresh parsley and lemon slices, for garnish
- 1/2 tsp crushed red chili pepper flakes, or Cayenne (optional)
Instructions
Lay the chicken thighs at the bottom of the slow cooker and arrange them in a single layer.
In a mixing bowl, add lemon zest, lemon juice, and 1/3 cup of chicken broth. Stir until well blended. Add the mixture on top of the chicken thighs.
In another mixing bowl, add salt, pepper, Italian seasoning, crushed red chili pepper flakes, paprika, onion powder, and garlic powder. Whisk everything until well incorporated. Sprinkle the mixture on top of the chicken in the slow cooker. Stir everything until well incorporated.
Add the butter and minced garlic over the chicken thighs.
Cover and seal the slow cooker, then cook the chicken thighs for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.
Top each serving with freshly chopped parsley and lemon slices on the side.
Serve right away with rice, quinoa, zucchini noodles, or pasta!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
